Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (240g) creamy peanut butter (such as Skippy or Jif)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (300ml) buttermilk
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 cup (240g) creamy peanut butter
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chopped peanuts (Optional)
  • Peanut butter cups, halved (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together butter, sugar, and peanut butter until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
  6. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. In a large bowl, beat together butter, powdered sugar, and peanut butter until light and fluffy.
  9. Beat in heavy cream, vanilla extract, and salt until smooth.
  10. Once cakes are completely cool, frost the top of one layer, then place the second layer on top. Frost the top and sides of the cake.
  11. Decorate with chopped peanuts or peanut butter cups.
  12. Slice and serve.